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. 2022 Apr 13;27(8):2503.
doi: 10.3390/molecules27082503.

A Robust Fermentation Process for Natural Chocolate-like Flavor Production with Mycetinis scorodonius

Marina Rigling  1 , Fabienne Heger  1 , Maria Graule  1 , Zhibin Liu  2 , Chen Zhang  2 , Li Ni  2 , Yanyan Zhang  1
Affiliations

A Robust Fermentation Process for Natural Chocolate-like Flavor Production with Mycetinis scorodonius

Marina Rigling et al. Molecules. .

Abstract

Submerged fermentation of green tea with the basidiomycete Mycetinis scorodonius resulted in a pleasant chocolate-like and malty aroma, which could be a promising chocolate flavor alternative to current synthetic aroma mixtures in demand of consumer preferences towards healthy natural and 'clean label' ingredients. To understand the sensorial molecular base on the chocolate-like aroma formation, key aroma compounds of the fermented green tea were elucidated using a direct immersion stir bar sorptive extraction combined with gas chromatography-mass spectrometry-olfactometry (DI-SBSE-GC-MS-O) followed by semi-quantification with internal standard. Fifteen key aroma compounds were determined, the most important of which were dihydroactinidiolide (odor activity value OAV 345), isovaleraldehyde (OAV 79), and coumarin (OAV 24), which were also confirmed by a recombination study. Furthermore, effects of the fermentation parameters (medium volume, light protection, agitation rate, pH, temperature, and aeration) on the aroma profile were investigated in a lab-scale bioreactor at batch fermentation. Variation of the fermentation parameters resulted in similar sensory perception of the broth, where up-scaling in volume evoked longer growth cycles and aeration significantly boosted the concentrations yet added a green note to the overall flavor impression. All findings prove the robustness of the established fermentation process with M. scorodonius for natural chocolate-like flavor production.

Keywords: Mycetinis scorodonius; basidiomycetes; bioreactor; chocolate-like flavor; fermentation process; green tea.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Schematic representation of the study.
Figure 2
Figure 2
Comparative sensory analysis of the fermented green tea broth with M. scorodonius and the reconstituted aroma model in water by the panel (n = 12).
Figure 3
Figure 3
pH and pO2 monitoring in the fermentation processing with varying parameters (medium volume, light protection, agitation speed, fermentation temperature, pH, and aeration).
See this image and copyright information in PMC

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